Recently, I made puppy-cakes for a doggie Christmas party. Lola’s friend Molly invited us all to the O’Connor dog park for chasies, funsies and a sense of the ridiculous.
I contributed the doggy-favourite – puppy-cakes.
I quite enjoy making these puppy-cakes, it is essentially a one bowl mix, and is fairly no fuss. I use natural peanut butter as I have read the label on our normal for-human-consumption peanut butter, and I kind of feel natural peanut butter is probably better for your pooch. Totally up to you, that’s just my personal preference.
Don’t be afraid to vary the recipe. You can use shredded sweet potato or pumpkin to replace the carrots.
I usually make puppy-cakes for special occasions. I like that they are individual cupcakes, so you can just peel off the wrapper and feed it to your dog. Of course, you could make a whole cake out of this mix, but then it would be a challenge to portion-control. I would suggest adjusting your pooch’s normal day serving to accommodate this puppy-cake.
The puppy-cakes keep fairly well, you can probably keep them in an airtight container for up to a week.
The puppies loved it!
Makes 12 puppy-cakes
Prep-time: 30 minutes
Cooking time: 15-20 minutes
1 large egg
1 cup shredded carrots
1/3 cup Sanitarium Natural peanut butter
1/4 cup vegetable oil
1/4 cup honey
1 tsp vanilla extract
1 cup wholemeal plain flour
1/3 cup oats
1 tsp baking soda
- Preheat the oven to 180°C.
- Line cupcake tin with paper liners.
- Combine the egg, banana, carrots, peanut butter, oil, honey, and vanilla in one bowl. Mix well.
- Mix in the flour, baking soda, and oats.
- Fill cupcake liners 2/3 full.
- Bake at 180°C for 15-20 minutes.
- Frost/smear with natural peanut butter (optional).